Cucina Foods Ltd is totally committed to providing our customers with safe food by ensuring adherence to the procedures contained in our Food Safety Manual and referenced documents by all personnel employed by our organisation.
Our manufactured Pasta products are not ready to eat and are required to be cooked prior to consumption. This is clearly indicated on our food labels they are, however perishable and must be stored and displayed under refrigeration until use.
In addition to the manufacturing business we also distribute a range of perishable and shelf stable foods purchased from external manufacturers.
We deliver our products to most of our customers and use selected approved suppliers for delivery to other customers.
The Food Safety Program was developed by the Director of Cucina Foods Ltd., Tracey O’Toole and the Production Manager Karene Foothead who have both attended courses on HACCP Development Programs and have had extensive manufacturing experience in the Food Industry.
The Cucina Foods Ltd Food Safety Program has been developed using the principles of HACCP as defined by Codex Alimentarious Alinorm 97/13 References also used for guidance in its development are:
- The Codex General Principles of Food Hygiene 1997
- Food Hygiene Regulations 1974
- Food Act #2 Amendment 1996
- What does a Food Safety Program Look Like 2000